On Cooking: Pearson New International Edition

A Textbook of Culinary Fundamentals
5e édition

VitalSource eBook (VitalBook) - En anglais 65,00 € DRM

Spécifications


Éditeur
Pearson Education
Édition
5
Auteur
Sarah R. Labensky, Priscilla Martel, Alan M. Hause,
Langue
anglais
BISAC Subject Heading
BUS081000 BUSINESS & ECONOMICS / Industries / Hospitality, Travel & Tourism
BIC subject category (UK)
TTVC Hotel & catering trades
Code publique Onix
05 Enseignement supérieur
Date de première publication du titre
01 novembre 2013
Subject Scheme Identifier Code
Classification thématique Thema: Industries touristique, hôtelière et de la restauration

VitalSource eBook


Date de publication
01 novembre 2013
ISBN-13
9781292034201
Ampleur
Nombre de pages de contenu principal : 1246
Code interne
1292034203
Protection technique e-livre
DRM

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Sommaire


Glossary

 

Part 1   PROFESSIONALISM

Chapter 1 Professionalism

Chapter 2 Food Safety and Sanitation

Chapter 3 Menus and Recipes

Part 2   PREPARATION

Chapter 4 Tools and Equipment

Chapter 5 Knife Skills

Chapter 6 Flavors + Flavorings

Chapter 7 Dairy Products

Chapter 8 Mise en Place

Part 3   COOKING

Chapter 9 Principles of Cooking

Chapter 10   Stocks and Sauces

Chapter 11   Soups

Chapter 12   Principles of Meat Cookery

Chapter 13   Beef

Chapter 14   Veal

Chapter 15   Lamb

Chapter 16   Pork

Chapter 17   Poultry

Chapter 18   Game

Chapter 19   Fish + Shellfish

Chapter 20   Eggs + Breakfast

Chapter 21   Vegetables

Chapter 22   Potatoes, Grains and Pasta

Chapter 23   Healthy Cooking

Part 4 GARDE MANGER

Chapter 24   Salads and Salad Dressings

Chapter 25   Fruits

Chapter 26   Sandwiches

Chapter 27   Charcuterie

Chapter 28   Hors d’Oeuvre and Canapés

Part 5   BAKING

Chapter 29 Principles of the Bakeshop

Chapter 30   Quick Breads

Chapter 31 Yeast Breads

Chapter 32   Pies, Pastries and Cookies

Chapter 33 Cakes and Frostings

Chapter 34   Custards, Creams, Frozen Desserts + Sauces

Part 6 PRESENTATION

Chapter 35   Plate Presentation

Chapter 36   Buffet Presentation

AP 1   Professional Organizations

AP 2   Measurement and Conversion Charts

AP 3   Fresh Produce Availability Chart

AP 4   Bibliography and Recommended Reading

  

   Index

 


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